VANILLA POUND CAKE
How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
- Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Nutrition Facts : Calories 450 g, Fat 26 g, Protein 7 g
VANILLA POUND CAKE W/ A MOSCATO WINE & PEAR SYRUP
Versatile, Voluptuous, Vanilla...and that's just the bed of pound cake. Next, I marinate fresh slices of ripe pears in Moscato wine, reduce the mixture to a syrup, layer it over soft buttery slices of pound cake, and top with a scoop of homemade whipped cream that's also been infused with the wine :) Plus, I did a taste test on 6 different pear varieties to decide which one would be best for this dish. Visit my blog to see the delicious results!
Provided by Jennifer Darden @tipsyculinaryqueen
Categories Cakes
Number Of Ingredients 16
Steps:
- Directions For Pound Cake - Preheat oven to 325. Spray a tube pan with Pam Cooking Spray. Rub in with fingers especially if using a fluted pan. You want to make sure that all the surface is coated so the cake won't stick.
- Cream butter well. Gradually add sugar and blend until smooth.
- Add eggs one at a time, beating after each addition.
- Add sour cream and mix well.
- Beat in flour. Then add flavoring.
- Pour into pan and bake for 60 to 75 minutes or until a cake tester comes out clean. Leave in pan for 10 minutes. Then remove to a cooling rack.
- As with any cake you're supposed to allow it to cool before slicing but I love a piece when the top is slightly crusty and the inside is soft,warm and that vanilla, buttery aroma steams up to your nose with each bite! In your kitchen you make and break the rules. Just enjoy!
- Directions For Pear Topping - Marinate sliced pears in wine for about 2 hours.
- Drain and add wine to a saucepan.
- Simmer over low heat until reduced by half, approximately 10 minutes.
- Allow to cool because you're going to add a tablespoon into your whipped cream.
- After you make your whipped cream saute the pears in butter until tender and slightly caramelized. Spoon over slices of pound cake. Drizzle with syrup and top with a big helping of whipped cream!
- Directions For Whipped Cream - Beat heavy cream until soft peaks form.
- Add in sugar. Combine.
- Then add vanilla and Moscato syrup. Beat just enough to blend. Refrigerate while you saute your pears.
VANILLA POUND CAKE
Make and share this Vanilla Pound Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix sugar, butter, eggs and vanilla in large bowl.
- Beat on low to mix ingredients well.
- Beat on high for 5 minutes.
- On low, add flour and baking powder alternately with buttermilk.
- Beat well after each addition.
- Make sure you end with the dry ingredients.
- Spoon batter into greased and floured 10 inch tube pan.
- Bake for 65-75 minutes, until a pick comes out clean.
- Cool for 15 minutes; invert onto cake plate.
Nutrition Facts : Calories 369.2, Fat 19.4, SaturatedFat 11.6, Cholesterol 116.1, Sodium 218.1, Carbohydrate 43.9, Fiber 0.6, Sugar 25.9, Protein 5.5
MOM'S VANILLA POUND CAKE
This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. This classic is always a hit!
Provided by withanh
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
- Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.
Nutrition Facts : Calories 574.9 calories, Carbohydrate 77.2 g, Cholesterol 121.2 mg, Fat 27.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 13 g, Sodium 150.3 mg, Sugar 51.4 g
VANILLA POUND CAKE
An enduring classic, this vanilla-flavoured pound cake is indulgently rich and moist and full of pure and sweet buttery flavour.
Provided by Celia Lim
Categories Breakfast Cake Recipes Desserts Tea
Time 1h30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to a medium 150 deg C (300 deg F). Place the oven rack in the bottom one-third of your oven. Grease and lightly flour the base and sides of a loaf pan (20 cm x 11.5 cm x 6.5 cm) or cake tin of your choice. Shake off the excess flour.
- In an electric mixer fitted with a paddle attachment, cream butter till light and fluffy at medium speed (speed 3 on a Kitchen Aid mixer), about 8-10 minutes. Add vanilla and almond (or rose) essences, mix till well blended.
- In a cleaned mixer bowl, using a mixer fitted with a whisk attachment, whip egg yolks with sugar on high speed (speed 4 on a Kitchen Aid mixer) until mixture turns pale and thick. Transfer to a separate bowl, wash the mixer bowl and ensure that it is completely dry and grease-free.
- In a cleaned and dry mixer bowl, whisk egg whites with 1 tsp sugar till stiff peaks form.
- Fold the creamed butter into the egg yolk mixture. Sift in the flour and salt, and fold till well combined. Lastly, gently fold the egg whites into the batter till well combined.
- Pour cake batter into a greased loaf pan (or cake tin of your choice), and level the surface. Gently tap the pan a few times on the work surface to eliminate air pockets. Bake for 1 to 1 1/4 hours, or until a metal or bamboo skewer inserted into the centre of the cake emerges free of batter.
- When done, remove the pan from the oven, let cake cool in the pan for 15 minutes before turning out onto a cooling rack to cool completely. Serve warm, chilled or lightly toasted.
Nutrition Facts : ServingSize 1 serving, Calories 373 kcal, Carbohydrate 37 g, Protein 6 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 159 mg, Sodium 102 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 8 g
VANILLA POUND CAKE
This is by far the best recipe I have ever tried for pound cakes. Add your own flavors but follow ingredients to a tee. The cake flour and whipping cream make this vanilla pound cake recipe special.
Provided by Lisa
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.
- Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 71.7 g, Cholesterol 160.8 mg, Fat 26.6 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 15.2 g, Sodium 45.4 mg, Sugar 43.3 g
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